Couscous With Feta, Sun-Dried Tomatoes and Kalamata Olives

Submitted by Chicagoland Chef du Jour

"Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1⁄8 teaspoon red pepper flakes
• 4 tablespoons sun-dried tomatoes packed in oil, drained and chopped
• 4 tablespoons kalamata olives, rough chopped
• 2 1⁄3 cups chicken stock, can reduce to 2 1/4 for drier couscous
• 2 cups israeli couscous
• salt, if using, I do not use
• pepper, if using
• 1⁄2 lb feta cheese, crumbled

directions

1. In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
2. Add the sun-dried tomatoes and sauté 30 seconds more.
3. Add olives and chicken stock and bring to a boil.
4. Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
5. Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

Reviews

[Melinda N.]

There is something wrong - 2 cups Couscous to 2 and a third stock doesn't work, you need way more stock - did you mean 1 cup couscous? this is a disaster = =too bad, it sounded good